Mango Pickles

South Indian mango pickle

The raw mango is closely associated with the Indiancuisine, that almost every community has an array of recipes mostly picklesthat use this raw fruit as the main ingredient.

Main ingredients are basically mango and lime in India. But there are others vegetables being used to make pickles -- cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla,garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit, mushroom, eggplant, cucumber, turnip and lapsi.

A wide variety of spices may be used during the pickling process such as asafoetida, red chili powder, turmeric and fenugreek. Salt is generally used both for taste and for its preservative quality.

How to make South Indian mango pickle (Aavakai pickle)

Preparation time: 30 mins
Maturing time: 7-8 Days
Cooking time: 15-20 mins
Quantity (roughly) 1 jar

Mango Pickle Ingredients

  1. 10-12 medium sized raw mangoes, cut into big pieces with the seed
  2. 3/4 cup salt
  3. 1/2 cup chilli powder
  4. 1/2 cup mustard seeds (rai/sarson)
  5. 2 1/2 cups sesame (til) oil
  6. 1 tsp fenugreek (methi) seeds
  7. 1/2 tbsp asafoetida (hing)
  8. 1/2 tbsp turmeric powder (haldi)


  1. Thoroughly wash the cut mango pieces, drain and spread them on a towel to dry, preferably under the sun.
  2. Combine the salt, chilli powder and mustard seeds together in a bowl and keep it aside.
  3. Heat the oil in a pan till its smoking point and keep aside.
  4. When it has become cool completely, add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain.
  5. Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.
  6. Store in an airtight jar. Mix the pickle every alternate day, pickle will be ready to eat within a week�s time.

Type 2:


Raw mango -1
Redchilly powder-150 gms
Salt-100 gms(stone salt-powder it)

To dry roast and powder:
Mustard seeds-10 gms
Fenugreek(methi)seeds-5 gms
Asafoetida-1 tsp


Wash and clean the mango.
Cut the mango.add salt,mix and keep in sun 3days.
Dry roast the mentioned ingredients seperately and powder together.
Heat the oil ,season mustard seeds,urad dal,curryleaves,drychillies,put the powder(above) Then mango and saute for sometime.let it to be little cool and add chillypowder and mix.

Type 3:


Big raw mango-1
Red chilly-200gms(powder it)
Stone salt-100gms
Fenugreek seeds-25gms
Asafoetida-25 gms
Oil -200ml


Grate the mango. Powder the salt and add in mango. Keep in the sun for 3days. Then add the chilly powdered and keep in sun for 2days.(daily shuffle it.)

Heat oil, season 15gms mustardseeds, asafoedita, curryleaves. Add the powder (Dry roast and powder 10gm mustard seeds and fenugreek seeds). Pour in mango mix.